How to make it

  • Cut eggs in half, crosswise. Slice a small piece off rounded ends so the eggs will stand up- right.
  • Scoop out yolks and mash with 1 tbsp. mayonnaise. Pile back into egg hollows. Combine remaining 1 1/2 tsp. mayonnaise with wasabi powder. Cover separately and chill till needed.
  • Curl a small piece of the pickled ginger to form a rosebud shape, then tuck into each egg. Put a small dollop of wasabi-mayonnaise next to it and add a watercress sprig. Sprinkle with black sesame seeds and serve.

Reviews & Comments 7

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    " It was excellent "
    cherylannxo ate it and said...
    This recipe looks very good.^5. Thank you very much for sharing...Cheryl
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    " It was excellent "
    grumblebee ate it and said...
    Wasabi devilled eggs! How unique! I love wasabi so I definitely will be giving this a try. Thanks for posting.
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  • merlin 11 years ago
    Good one. Arigato.
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  • bluepine38 11 years ago
    It is topped with pickled ginger in the photo not shrimp...lived in Japan for a decade never saw anyone serve a deviled egg what an interesting twist!
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  • crystalwaters 11 years ago
    Sounds great ~ thanks! I gather from the photo that you top each with a small shrimp?
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  • pattycake 11 years ago
    I've made these before - they're excellent :-)
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  • mrspotatohead 11 years ago
    What a great twist on a traditional recipe! Can't wait to try this.
    Was this review helpful? Yes Flag

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